Grandma's Cucumber Tea Sandwiches |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 4 |
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My Grandma and her sisters got together every couple of weeks to play bridge. She always made these sandwiches when it was her turn to host-and spent most of the day in the kitchen guarding the refrigerator to keep all the rest of us from stealing them! I changed the bread to whole wheat, as I like it better, but you can use whatever suits you-we also use pumpernickel or rye. Ingredients:
1 (8 ounce) package cream cheese, softened |
1/4 cup mayonnaise |
1 tablespoon fresh dill, snipped |
1 tablespoon lemon juice |
1/2 teaspoon worcestershire sauce |
1/4 teaspoon salt |
1/8 teaspoon cayenne pepper |
1/8 teaspoon pepper |
2 large cucumbers, seeded and chopped |
1/2 cup sweet red pepper (optional) |
1/4 cup chopped onion |
1/4 cup green olives, chopped (can use pimento stuffed) |
1/4 cup minced fresh parsley |
12 slices whole wheat bread |
cucumber, slices (optional) |
fresh dill sprig (optional) |
Directions:
1. In a small mixing bowl, combine the first 8 ingredients; beat until well blended. Stir in the cucumbers, red peppers (if using, onions, olives and parsley. Cover and refrigerate for up to 8 hours.
2. Remove crusts from bread; cut each slice into 4 triangles. Spread with cream cheese mixture. Garnish with cucumber slices and dill sprigs if desired.
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